Tofu Noodle Soup

Well guys, verdict is in: I have strep throat. I am such a baby when I'm sick and for the past week all I've wanted is chicken noodle soup. Unfortunately for me (but totally fortunate for the chickens), I am a vegetarian. Those cheap cans of Campbell's are soo hard to resist in times like these, so I decided to just go for it and make a veggie friendly soup of my own. I have no idea how to make soup so I just went for it and it turned out kind of... awesome.

Put a bit of oil in a pan. Add vegetable broth and heat. I put about 3/4 of the carton in at first, and added the rest later.

Once broth is boiling, stir in noodles and tofu (you'll have to cut it into small cubes if yours isn't already).

Once noodles have softened and broth has returned to a boil, stir, add salt & pepper, and about a tablespoon of margarine.

Cover, reduce heat, and simmer for about 20 minutes. You may want to check it about halfway through - my noodles had absorbed a lot of the broth and were sticking to the pan. I stirred and added the rest of the broth and that worked.

Tips

Cooking the noodles and broth together kind of make this more of a stew than a soup, which I love. If you want a lot of broth, cook noodles separately and don't combine them with the broth until they're done.

Had I not have done this spur of the moment, I definitely would have added celery and maybe some fresh peas. Yumm...

Adding some organic poultry seasoning will make your tofu taste a little more "chicken-like". Don't let the name fool you - most poultry seasonings are meat free. Rosemary, sage, thyme, marjoran, and peppercorn typically go into them.